| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Thai |
Walls |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
|
Thomas Walls Sausages |
| 2 |
tb |
Peanut oil |
| 1 |
bn |
Spring onions; very thickly sliced |
|
|
; diagonally |
| 2 |
|
Cm; (1in) piece fresh |
|
|
; root ginger, cut |
|
|
; into matchsticks |
| 1 |
|
Piece lemon grass; cut into |
|
|
; matchsticks |
| 2 |
|
Shallots; chopped |
| 3 |
md |
Carrots; cut into |
|
|
; matchsticks |
| 2 |
|
Red chillies; cored, deseeded and |
|
|
; cut into thin |
|
|
; strips |
| 1 |
lg |
Aubergine; cut into large |
|
|
; chunks |
| 175 |
g |
French beans; trimmed and |
|
|
; blanched (6oz) |
| 2 |
tb |
Red curry paste |
| 150 |
ml |
Coconut milk; (1/4pt) |
|
|
Pared rind and juice of 1 lime |
|
|
Lime wedges |
INSTRUCTIONS
TO GARNISH
1. Heat the olive oil in a pan and cook the sausages for 10 mins, turning
occasionally until golden.
2. Meanwhile heat the peanut oil in a wok or large frying pan until
smoking. Add the spring onions, ginger, lemon grass, shallots, carrots and
chillies and stir-fry for 2 mins.
3. Add the aubergine, French beans and curry paste and cook for 1 min.
4. Stir in the coconut milk, lime rind and juice and stir-fry for 5 mins,
until vegetables are tender and liquid is reduced and thickened. Remove the
sausages from the pan and cut into chunks.
5. Divide the stir-fry between warmed serving plates and top with sausages.
Garnish with wedges of lime.
Cooks Tips For extra flavour stir 45ml (3tbsp) of freshly chopped coriander
into the stir-fry just before serving.
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